A great way to describe this comes from Fine Cooking: "To help understand this,

consider wind chill: When cold air blows against you on a blustery winter day, you feel

colder more quickly than you do on a windless day of the same temperature." The same

applies with heat and convection cooking! Turn on the setting and the fan and exhaust

kick into gear

First, a few basic mechanics: A conventional oven uses radiant heat that emanates from

the top and/or bottom surfaces. The result is usually an oven with hot and cold spots.

What makes a convection oven stand apart is the internal fan that circulates hot air,

creating an evenly heated environment for the food. The most obvious advantage to

having a steady supply of heat surrounding and penetrating the food is that all your

meat, produce, and baked goods will cook faster and brown more evenly.

Experts and manufacturers recommend adjusting any recipe in two ways: either by

lowering the oven's temperature by about 25 degrees or by shortening the cooking time

by roughly a quarter. Follow the tips below and carefully monitor your first few

attempts for browning, texture, and doneness. It may help to record the results—through

trial and error, you will quickly get a sense of how your convection oven cooks and

what further adjustments

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